This recipe combines the best of flaky biscuits with the goodness of yeast breads.
Serves: 12Hands-on: 20 minutesTotal: 8 hours 55 minutesDifficulty: Medium
- 1 1⁄4 cups buttermilk
- 1 3⁄4 tsp. active dry yeast (1 package)
- 2 1⁄2 cups all-purpose flour
- 2 tsp. baking powder
- 2 tsp. granulated sugar
- 1 tsp. kosher salt
- 1⁄2 cup cold unsalted butter
- In a small bowl, stir together buttermilk and yeast. Set aside until foamy, about 10 minutes.
- Line a baking sheet with parchment. In a large bowl, sift together all-purpose flour, baking powder, sugar, and salt. Cut in butter until mixture resembles coarse meal.
- Make a well in the center of the flour mixture, and pour in buttermilk-yeast mixture. Using a fork, blend until the dough just comes together. Turn onto a floured surface and fold dough over onto itself 6 to 8 times. (Be careful not to knead or overwork.) Place in a large bowl, cover tightly, and refrigerate overnight.
- Turn risen dough onto a floured surface. Using a rolling pin, roll to 1 inch thick. Cut out circles of dough using a floured round cutter. Place biscuits 2 inches apart on prepared pan and set aside to rest 15 minutes. Preheat oven to 425°F.
- Dust the biscuits lightly with flour, then bake 15 to 20 minutes, until golden brown.